I'm a big girl. I admit when I'm wrong.
And wrong I was, about vodka pasta.
In the past, I've opened up a jar of Bertolli vodka sauce, thrown in some sausage and onion, and poured it over pasta. Now, while there's nothing inherently wrong with Bertolli...it doesn't even come close to comparing to this.
I adapted a Rachael Ray recipe (called "you won't be single for long vodka sauce) and made it my own :0)
Without further ado...
Lora's Vodka Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 onion, chopped (or more if you prefer it)
approximately a pound of Italian sausage
1 cup vodka *
1/2 cup chicken stock *
1 can tomatoes (I currently use fire roasted italian)
salt and pepper, Italian seasoning, etc to taste
1/2 cup heavy cream
Heat a large skillet over moderate heat. Add oil, butter, garlic, and onions. Gently saute for 3 to 5 minutes. Add sausage and brown. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt, pepper and other seasonings. Simmer the sauce while cooking pasta (I use penne). Right before time to drain the pasta, stir cream into sauce. When sauce returns to a bubble, remove it from heat.
*play around with these based on how liquid-y you want your sauce. But that is the ratio. I sometimes use 3/4 cup vodka to 1/4 cup chicken broth for a thicker sauce.